This is the last of the series of recipes I have developed for JamieOliver.com and his series of ’10 recipes to save your life’. Slow cooked Lamb Shoulder with a mint chutney is probably one of my most cooked meals when entertaining a crowd as it can be prepared ahead and requires little time of me in the kitchen once the guests arrive (I hate missing out). This makes it a timely recipe ahead of the festive season and one I know you are just going to love.
The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chilli if spice isn’t your thing. It does seem to loose some of it’s spiciness when combined with the lamb (my kids handle a two chilli chutney fyi).
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Lamb shoulder with Mint Chutney
Ingredients
- 1 lamb shoulder (1.5-2kg approx.) bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn't pop up when it is cooking and pierce the foil)
- 1 lemon/s -halved and bases trimmed so they can sit flat, flesh side up
- 6 clove/s garlic -peeled and halved (or quartered if large)
- 160 ml water (⅔ cup)
Baste
- 2 tbsp fresh rosemary leaves - chopped finely
- 1 clove/s garlic - peeled and crushed
- 1 tbsp olive oil - extra virgin
- 1 tsp sea salt - or to taste
- Ground black pepper - to taste
Mint Chutney
- 1 bunch/s fresh mint leaves - large (1 cup firm packed), leaves picked off the stems
- 1 clove/s garlic - crushed
- 1 red chilli/s - whole
- ½ tsp sea salt - or to taste
- 1 lemon/s - juice
- 1 tsp red wine vinegar
Method
- Preheat the oven to 250℃/480℉ (fan-forced).
- Prepare the baste by mixing all of the ingredients together in a small bowl.
- Place the lemon halves in a large roasting tray, flesh side up. Sit the lamb on top of the lemons (so the lemon acts like a rack).
- Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
- Rub the lamb with the marinade and add the water to the bottom of the tray.
- Now cover with foil making sure the edges are sealed well. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it's done. Any gaps in the foil it can dry out so take your time and seal it carefully.
- Put it in the oven and immediately turn it down to 150℃/ 290℉. Cook for 4 hours.
- Whilst that's cooking make the chutney by combining the mint, garlic, chilli and salt in a food processor and processing to a paste. Mix in the lemon juice and vinegar and store in the an airtight container in the fridge until the lamb is ready to serve.
- When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
- Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull apart the meat.
Make-ahead
- If you want to make this ahead, cook it for the full 4 hours, but don't remove the foil until you are ready to serve.
- Reheat it in a 150℃ oven (still covered) for 15 minutes, then remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
Store
- Any leftover meat in an airtight container in the fridge.
Variations
Serve
I love this with a big fresh salad or steamed veggies simply dressed with lemon juice, olive oil, salt and pepper. My ebook 'Well Nourished - Sides and Salads' has plenty of fabulous accompaniments to this delicious meal - it's a bargain at $9.95. Check it out HERE.Garlic-free
Replace the garlic in the baste with 1 tsp of cumin powder and a good pinch of chilli flakes. Replace the garlic (that's inserted into the meat) with pieces of anchovy fillets. Omit the garlic in the mint chutney.I'd love to hear how you like this, one of my families all time favourite meals. Post a comment below or rate this recipe.
Kara says
I made this tonight, so delicious! The lamb was melt in your mouth tender, and the chutney the perfect accompaniment. Served with some crispy potatoes and a green salad. Thanks Georgia!
Georgia Harding says
So glad you enjoyed it Kara – it’s one of our favourite meals. Yes the chutney I think is a must, such a lovely contrast to the rich meal. Thanks for writing feedback G x
Elisa James says
Seriously delicious! How long do you think the chutney would last in the fridge? Thinking I might make this for Christmas eve and want to make ahead as much as possible
Georgia Harding says
Glad you enjoyed it Elisa. The chutney can be made a day ahead, though the mint will oxidise (and go a bit brown). I prefer to wash and pick the mint leaves and have it in my food processor with the other ingredients ready to blitz closer to serving. Mere Christmas G x
Deb dunt says
Georgia could you please give me some ideas for using leftover pulled pork?
Georgia Harding says
Mixed with grated veggies and made into a hash. I love leftover meat in fresh spring rolls or simply mixed through a salad or slaw. G x
Deb dunt says
Thanks. Do you mean rice paper rolls, when you say fresh spring rolls? If you make a hash cake, do you add egg and/ or mashed potato?
Yes I thought too that served on a slaw would be yum.
Thanks Georgia!
Georgia Harding says
Yes rice paper rolls. Hash cake yes I would add grated/ mashed veggies and an egg to bind it G x
Sharon says
Hi Georgia, can you clarify how many lemons are meant to be used? The ingredient list says 1, but the method seems to imply more.
Georgia Harding says
Hi Sharon. The lemon just acts like a rack for the lamb to sit on. I use one lemon (ends trimmed so it sits flat and cut in half) so the lamb can sit across either half. The Chutney uses the juice of one lemon. Hope that is clear Gx
Alicia says
Thanks Georgia, this recipe was so easy to follow and worked out a treat. My children loved the lamb, it was so tender! I think I got my quantities wrong with the chutney as mine was more like a runny sauce and too lemony so I will have to pay more attention next time. Loving your website!
Georgia Harding says
Yay – glad you enjoyed Alicia, thanks for the feedback. Yes the chutney is quite thick (moe like a paste) so maybe too much lemon juice? I’m making it for visitors this weekend G x
Linda says
I wish I wasn’t on a diet. These recipes are fabulous.
Cool kitchen gadgets
Georgia Harding says
Thanks Linda G x
Cait says
I have made this once and it was totally divine so I am making it again for a large dinner party but because of the number of guests I have bought 2x 1.7kg shoulders. If I bake them in the same tray do I need to increase the cooking time?
Georgia Harding says
Hi Cait. Glad you love it, thanks for rating it.
It’s one of my go-to’s for entertaining a crowd also. So when baking two, it’s great if they can be on the same level (side by side in one large tray but not overlapping). Increase your cooking time by about 30 mins (it’s very forgiving, longer cooking results in more tender meat so you’d rather over cook than under cook). Just ensure both are very well (tightly) covered so they steam (I have had an incident where the foil pierced and they were not as moist as usual). Enjoy G x
Cecilia Rosenberg says
Hi Georgia sounds delicious. Do you think it work as well in a slow cooker?
Thanks
Cecilia
Georgia Harding says
It is very yum. The downside of the slow cooker is you won’t get the lovely crispy top. Also you will most likely have to use a boned shoulder as a ‘bone=in’ cut probably won’t fit. It will still taste lovely, but I do prefer the oven G x
Sarah says
Hi Georgia,
I want to try this tonight but the lamb shoulder I have is 2.6kg. How much longer would you recommend I cook it for?
Georgia Harding says
The same time is absolutely fine Sarah. It’s very forgiving as long as it’s tightly sealed (so if you’d like to add another 30-60 mins you could). Enjoy G x
Melissa Armstrong says
So tender and tasty. And the mint sauce was perfect. The best roast lamb I’ve ever made thank you Georgia x
Georgia Harding says
Ah that’s so great, thrilled you love it Melissa. It’s absolutely a regular meal here and one of my go-to’s when entertaining too. G x
Renee E says
Game changer. Ridiculously easy and hands down the BEST lamb I have ever eaten, and the chutney takes it to another level. Will definitely be putting this meal on rotation at our house – everyone LOVED IT.
Kristine O’Sullivan says
Another beautiful recipe enjoyed by all my family – husband and two little boys. Being a part of this group has truly changed my approach to food and cooking for my family. Georgia, thank you!
Georgia Harding says
Ah thanks so much Kristine, thrilled you are loving the membership, you’ve made my day ??☺️ This is one recipe I repeatedly come back to, glad you loved it too G x
Kathy says
Amazing recipe! Thank you! I think I’ve made this a dozen times. Often just add a greek seasoning rub but we all love the mint chutney, including my kids. Definitely wrapping well to keep moist is the winner.
Georgia Harding says
So glad you enjoyed it Kathy G x
Melinda Benstead says
Having travelled in a caravan for five months the one thing I’ve truly missed about a kitchen is a slow cooked lamb! This was sensational – with crispy potatoes and broccolini- I was in good heaven! Followed by a self saucing choc pud! Thanks Georgia, so worth the wait x
Well Nourished Team says
Hi Melinda, this whole meal sounds delicious!! Slow cooked lamb certainly feels nourishing doesn’t it! 🙂